These 5-ingredient pumpkin spice cinnamon rolls are a delicious shortcut to enjoying the cozy flavors of fall without the fuss of traditional dough making. Using refrigerated jumbo canned biscuits as the base means you get soft, fluffy rolls with a tender crumb and light rise in just 20 minutes from start to finish. The biscuit dough’s buttery layers puff up beautifully in the oven, creating a pillowy texture that pairs perfectly with the warm spices.
The key to balancing moisture and flavor here is the thin layer of pumpkin puree spread over each flattened biscuit. This adds natural sweetness and keeps the rolls moist without weighing down the dough or causing sogginess. Sprinkling brown sugar mixed with pumpkin pie spice ensures every bite carries the iconic autumn spice blend of cinnamon, nutmeg, and clove, enhancing the pumpkin’s subtle earthiness.
For baking, a round baking dish or pie plate works best to nestle the rolled biscuits close together. This positioning encourages soft sides where the rolls touch, while the exposed edges become golden and slightly crisp. After baking to a light golden brown, topping these rolls with vanilla frosting while still warm allows the icing to melt slightly into the spirals, adding a luscious, creamy finish.
This recipe suits those looking for a quick sweet breakfast or dessert option during pumpkin season, and it’s naturally vegetarian. Serve these cinnamon rolls fresh out of the oven for the best gooey texture and comforting warmth. Pair them with a cup of hot coffee, chai tea, or your favorite fall beverage.
Preparation Time
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Servings: 8 rolls
Ingredients
- 1 can (16 oz) refrigerated jumbo biscuits
- 1/3 cup pumpkin puree
- 1/3 cup packed brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup vanilla frosting
Instructions:
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